Bread Dipping Oil is made in minutes and is so impressive that you have the feeling you eat in a fancy restaurant. Flavor in each and every bite along with your favorite bread like baguette, Artisan Bread, Cheese Puffs, or Focaccia. You see it goes with almost any type of bread and it will turn out delicious any time.
What olive oil is best for bread dip?
You know this bread dipping recipe is the only one that you need, because it has just the right amount of fresh and dried herbs which makes it so utterly amazing and a keeper.
Of course, the main ingredient here is olive oil. And let’s be honest extra virgin olive oil is most amazing, because it has all bold and savory flavors that are so good.
I wouldn’t bother with light olive oil friends, as the result wouldn’t be as flavorful and delicious.
Reasons to make this Bread Dipping Oil
What I truly love about this infused olive oil is at the start we use extra virgin olive oil which has lots of wonderful savory flavor. Combined with seasonings and herbs, oh boy oh boy the result is impressive and let me tell you why:
It takes only minutes to make to get a result like in a fancy restaurant.
You wouldn’t believe how easy everything comes up together.
The mixture from dried and fresh herbs is what truly makes the final result unmistakably delicious and yet so impressive.
What is Bread Dipping Oil made of?
As I mentioned above virgin olive oil is most amazing for this dipping oil. It adds a full body, is bold, strong and delectable.
Seasonings: oregano, onion powder, garlic powder, along with fresh garlic, basil, and parsley.
Finally, everything is finished with some crushed peppers for a spicy kick. You know it is a winner.
How to make Bread Dipping Oil
Prepare the ingredients: finely chop the fresh basil and parsley.
Then, get a mixing bow and combine olive oil, garlic, onion powder, garlic powder, crushed pepper, basil, oregano, parsley.
Finally, season with a pinch of salt and pepper. Serve and enjoy the Bread Dipping Oil with your favorite bread.
How long can you keep leftovers?
You can store this Bread Dipping Oil for around one week in the fridge with a lid on top.
To make in advance: You can prepare everything around 2 days in advance.
Tips and tricks
You can add more crushed pepper if you like it more hot. In my gusto this was an amazing amount of heat level.
The longer Bread Dipping Oil sits in the fridge, it will taste more intense.
If you find it isn’t mixed properly anymore, yet give it a small stir with a fork or teaspoon and it will be well combined again.
Other recipes to try
- 1/2 cup olive oil
- 4 cloves garlic, pressed
- 1/4 tsp onion powder
- 2 Tbs parsley, finely chopped
- 1/2 tsp garlic powder
- 1 tsp oregano
- 2 Tbs basil. finely chopped
- 1/2 tsp crushed pepper
- salt, pepper to taste
- First, prepare the ingredients. Wash and dry the fresh parsley and basil. Chop both finely.
- Get a mixing bowl and combine olive oil, fresh garlic, garlic and onion powders, crushed pepper, basil, oregano, and parsley.
- Finally, season with a pinch of salt and pepper. Serve with bread and enjoy.
- Leftovers are great for one week, stored in the fridge with a lid on top.
- For more hotness: adjust the spicy level with crushed pepper to your likings. Add more or less crushed pepper than the amount that is given in the recipe.
- Best oil to use? The answer is clea: virgin olive oil.
Nutrition Information:Yield: 4 Serving Size: 1/4 cup
Amount Per Serving: Calories: 249Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 148mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 0g